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FLORIDA STATE HORTICULTURAL SOCIETY. 
butter and place on a stove. When boil¬ 
ing put in roly-poly. 
Make the dough as for dumplings. Roll 
out to one-half inch thick and spread onto 
this the guava meats. Roll up and place 
into pan. Bake for thirty minutes, bast¬ 
ing frequently. Serve with sugar and 
cream, mock cream, or guava sauce. 
Tapioca —.Cook a half-cup of tapioca 
as directed on carton in which it is re¬ 
ceived. Pour this over one quart of peel¬ 
ed and sliced guavas sweetened to taste. 
Bake for thirty minutes in a covered dish. 
Then remove lid and cover the tapioca 
with a meringue made with whites of 
three eggs and pulverized sugar. Place 
it in an oven and brown. Serve cold 
with whipped or mock cream. 
Guava Ice Cream — 
3 pints milk 
2 pints cream 
i pound sugar 
i tablespoon gelatine 
Whites of two eggs 
i pint guava pulp sweetened 
Heat one pint of milk and add the gel¬ 
atine previously soaked in cold water and 
pour over well beaten whites of the eggs. 
When this has cooled off add the re¬ 
mainder of the milk and well whipped 
cream. Place this in a freezer and when 
thoroughly chilled add the sweetened 
guava pulp. Freeze as ordinary ice 
cream. 
For Dessert No. i—Slice well ripened 
fleshy guavas and sprinkle with sugar. Let 
stand several hours before serving. It 
is a mistake to use seedy guavas for des¬ 
sert and still worse to use fruit that has 
not fully ripened. The texture and flavor 
is greatly improved by slicing and sugar¬ 
ing them several hours before serving. 
It is best to keep dessert in a refrigerator. 
For Dessert No. 2 —Peel and cut in 
halves. Remove the seeds with spoon. Run 
the pulp through colander, add sugar, and 
return the pulp to the meats and serve. 
Pie —Line the pan with crust and fill 
with fruit either sliced or quartered and 
with or without seeds. Sprinkle with 
sugar and flour. Add a little water and 
bits of butter and bake. 
Kentucky Guava Pie —Line the pan 
with crust and fill with the sliced or 
quartered guavas. Sprinkle with sugar, 
flour, and cinnamon and a tablespoonful 
of water and bake. 
Blanc-Mange — 
2 cups of hot milk 
J4 cup of sugar 
i egg yolk 
4 tablespoons cornstarch 
54 cup cold milk 
54 teaspoon of salt 
i teaspoon of butter 
i teaspoon of vanilla extract 
To the scalded milk add the cornstarch 
mixed with cold milk. Cook until thick¬ 
ened. Add the sugar, salt and butter 
which has been blended with the egg 
yolk. Cook in double boiler. Pour this 
into moulds dipped in cold water and set 
aside to cool. Serve with sliced and 
sugared guavas and syrup as fol¬ 
lows : One-third of a cup of sugar and 
one and a half cups of juice. Cook five 
minutes and cool. 
Chutney —Make same as mango chut¬ 
ney, substituting guava for mango. 
Grapefruit. 
This fruit is never better than when cut 
in half, seeds removed, and served for 
